Baking-powder.



; hit sins Permit Fries,

JOHN A. .ins'r, on srnscnsn, NEW YORK, ASSIGNOR or oNnnALF TO 1111.Bennett a COMPANY, or LlTTLEFALLS, NEW YORK, A FIRM.

BAliZlNG PQVl/EJER.

SPECIFIOATIQN forming part of Letters Patent No. 69.2,d53, datedFebruary d, 1902.. Application filed July 5, 1901- izlorisl llo. 67,168.(No specimens.)

To all wiibm it may concern:

Be it known that 1, JOHN A. JUST, a citizenof the United States, and aresident of Syra cuse, in the county of Onondaga and State of New York,have invented new and useful Improvement in Baking-Powders, of which thefollowing is a specification.

In baking-powders the acid ingredient and the alkaline carbonate orgas-producing ingredient are rarely present in their exact equivalentproportions. Baking-powdersare usually mixed in large quantities, andthe ingredients of which they are composed are usually commercialingredients, which differ more or less in quality at diiierent limes.Furthermore, it is difficult to Weigh out these ingredients in largequantities in exact amounts which are necessary to produce the desiredmixture. For these reasons, even so with careful supervision of themanufacture, it is almost invariably the case that one of theingredients, usually the alkaline ingredient, is present in excess. henthe bakingpowder contains an excess of the alkaline inz 5 gredient,which is extremely undesirable, the

baking will contain free alkali, which injures the taste and darkens thecolor of the baking.

If the acid ingredient in the baking-powder is present in excess, thebaking contains free acid, which injures the taste.

The ohject of this invention is to overcome these difiiculties in asimple, certain, and inexpensive manner and without introducing anobjectionable ingredient into the halting powder.

I have discovered that casein has a dual. capacity of neutralizing anexcess either of the acid or the alkaline ingredient, and l avoid theahove-nientioned difficulties by adding to the bakingpowder asul'licient amount of casein to take up any excess of acid or alkaliwhich is liable to be present in the residue resulting from thebaking-powder in the baking. The casein can be employed either as caseinor as a caseinate or compound of casein and an alkali or an alkalineearth.

In practicing my invention I prefer to employ a cas'einate made from asolution which is neutral to phenolphthalein. I prepare such a caseinateby dissolving a well washed .2. salt'and advance its point of saturationequivalent to the excess of alkaline salt day which is present in thebaking-powder. An i excess of the acid ingredient in the baking powderWill lie-neutralized by the alkalhwhich is "Weakly bound to casein andreadily re-' placeablc by an acid reacting, suhstance. Thus the caseinor caseinate is readyto neutralize an excess of either the alkaline orthe acid ingredient, rendering the residue of the baking-powder neutralin every case and avoiding the objectionable elfeots upon the bakingwhich result from an excess of either iugredient. Casein can be usedinstead of a caseinate, and a cnseinate can be used which is made from asolution not neutral to phenolphthalein; but a'caseiuate made from a'so-8o lution which is neutral to phenolphthalein is to be preferred, as itacts much more satisfactorily in effecting the desired neutralisation. a

The percentage of free sodium bicarbonate in standard baking-powdersranges up to two i per cent. and sometimes reaches three per 1 cent.through neglect or accident. In order to neutralize any excess of thealkaline ingredient which is liable to be present in prac 9o ties, thecaseinate should be employed in such'proportion that the amount issufficient to neutralize about 3.5 per cent. of the alkaline ingredient.For illustration, to a baking-powder composed, by weight, of cream of 95 tartar, fifty-one parts, sodium bicarbonate, twenty-three parts,andstarch,eighteen parts, the amount of casein ate added thereto should beabout seven parts. This amount of caseinate is also more-than sufficientto take care of any free acid which is liable to be present, dient, analkaline carbonate, and casein sfib if the acid ingredient should bepresent in stantially free from milk-sugar, salts and excess. otheringredients of milk, in sufficient pro- 15 The casein or caseinate is adesirable addiportion to practically neutralize an'excess of 5 tion tothe baking-powder, as it is entirely nnthe-alkaline ingredient or of theacid ingreobjectionable in the baking when nncomdient, substantially asset'forth.

bined, produces no undesirable residues \Vitness m y hand this 26.'daiyof July, 1901.

when combined with the acid or alkaline 'ingredient, adds to the foodvalueo'f the baking, l JOHN JUST He and does not afiect the color ortaste thereof. \Vitnesses:

1 claim as my invention- LOOMIS BURRELL,

'A baking-powdercontaining an acid ingre- F. A. TINKER.

